This Roasted Chicken Leg with Tomato Capers and Polenta recipe is all about great combinations put together in a simple way to make a really tasty and simple dish… Yes you have to stand and stir the polenta but lets face it any chimp can stir, and as far as I am concerned a perfectly roasted chicken leg is about as tasty as it gets, ‘brown’ chicken meat has so much more flavour than the ‘white’ meat. I’m about to break out a tip here, please note it is a tip not a hack, there is no such think as ‘kitchen hacks’ no matter what Facebook likes to tell you, anyway buy a meat thermometer, seriously just buy one… Perfectly cooked meat every single solitary time, a roasted chicken leg can and will take anywhere between 25 and 40 minutes depending on a host of variables from the accuracy of your oven through to the size of the leg and the way it is cut. However if you remove your chicken leg from the oven when the internal temperature of the meat is at 70°C and rest until it reaches 73°C (that’s 158F and 164F) it will be juicy, perfectly cooked and safe to eat every single time, no matter what variables are at play.
I typically buy whole chickens and joint them and really must put together a video of the preparation some time soon, it is a fabulously frugal way of shopping, I’ll take off the legs and do something like this roasted chicken leg or even these Za’atar chicken legs and then either take off the wings and freeze them until I have enough to do some hot wings, then I’ll take the breasts and then maybe stuff them or make roast them off and serve with petis pois a la Francaise, and even then I aint finished, I will take the carcass roast it off, turn it into stock and make ramen. Seriously 1 chicken, will easily make 3 meals for 2 and that is without trying, I could easily stretch that to 5!